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Yip fair call, my wash is still ticking away, but curious anyhow. Ocasionally there must be a wash that you just can't kick start?

Theoretically if you distill a 1/2 finished sugar wash, what's the worst that could happen?

Cheers guy, I'm looking forward to running it.

sweet feed?

DIMONIUN PHOSPHATE in this wash, I dont know much about nutriens, how far will 1 tsp go?

Any thoughts?

The reason I ask is, I have tried the Bird watchers (Not to bad)still has some sort of taste to it, maybe the tomato paste? Now am trying Wino's sugar wash. 1 teaspoon of dimoniun phosphate doesn't seem a lot to feed 22 litres? or is it...

Can you just ferment bakers yeast and sugar to produce a sugar wash?

Thanks for that.

Is distillers yeast Brewers yeast?

I's still sitting at 1040, (4 days now) I'm starting to wonder if the alcahol has killed off the yeast?

Is there much if any methanol in these sugar washers?

Cheers I'll give hat a go then.

Maybe I should put a camden tablet in and stop the fermentation and distill it?

Maybe I should put a camden tablet in and stop the fermentation and distill it?

AH my old friend, Thanks for your help. I read you post the other day about the baking soda so added that as per your instructions per gal/ltr so would imagine the ph must be within cuey and the temp has been a constant 30C. The original brew was 23 ltrs water, 140 grams tomato paste, 1/2 a squeezed...

Hi Folks, Ballsed up my first birdwatchers by adding to much sugar, sort of scalled down the recipe and didn't calc the sugar right. Started sg 1:100 and has almost come to a stand still at 1:40. should I just burn it off in the still now? If it were still fermenting albeit very,very slowley and put...

CHEERS

What sort of yeast shoud I be using

Yes clasic Turbo Yeast, 25 ltr s/s still with a reflux copper head, no not making cuts just turfing the first 100ml, Flavourless neutral sound ideal.

Hi All, You've most likely heard this a lot before so forgive me if so. I distill a sugar wash in a reflux still 7kg sugar 25ltrs water yeast Fermented,Thats it Through the still it goes, The issue I have is that you consistantly get that ethanol base flavour. Will it go away if put through the stil...

Cheers, It's a good site

Good to see kiwi's mixing it with the big boys, my still is a mish mash of sorts but it does the trick. Like the use of fruit and not just a sugar wash, the old fella next door has a massive pear tree, someone gave me the receipe for pear cider a couple of years ago now, so we thought why make 2ltrs...

Ha ha, I do remove the first 100ml and I haven't had a bad experience yet! and hope to get better as time goes by, I have heard good things about pot stills and brandy's and would like to have a go at some stage as I hear the taste comes through well from the mash. I live rural and the guy next door...

Thanks again Dunderhead, I will upload an image of the still in the next few days, so you can see it. I'm greatfull for any help I can get.

Thanks Dnderhead, It's full of pot scrubbers and refluxes well, I just keep hearing differing advice on still head temps? Some of the shop brought stills here in New Zealand start producing at 65 degrees and finish at less than 79. Mine starts at 81 degrees and finishes at 86*? Can you even get meth...

So you know how they work and all I have to do is send in an image? How do I upload it?

Hi Folks, I am new to distilling and have been given a duplast still head (copper). I have mounted it to 2x 16ltr stainless steel buckets tig welded in the centre with a stainless steel 100 millimetre diameter column around 300mm or (1 foot long) The unit has an internal element and works well. I us...